Vegetarian Chicken and Egg Salad
Elevate your salad game with this hearty and protein-packed Vegetarian Chicken and Egg Salad, a delightful twist on the classic recipe. Featuring tender plant-based chicken strips, perfectly boiled eggs, crisp romaine lettuce, juicy cherry tomatoes, and crunchy cucumber, this dish delivers bold textures and vibrant colors with every bite. The creamy dressing, made with tangy Dijon mustard, zesty lemon juice, and velvety mayonnaise, ties the ingredients together beautifully, while fresh parsley adds a pop of herbal freshness. Perfect for lunch, dinner, or meal prep, this salad is easy to make in just 30 minutes and can be served chilled for enhanced flavors. Whether you're looking for a vegetarian alternative to a classic chicken salad or simply want a nutritious and satisfying dish, this recipe ticks all the boxes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Plant-based chicken strips
- 4 large Eggs
- 1 head Romaine lettuce
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Hard boil the eggs: Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes. Remove from the heat and place in cold water to cool. Peel and chop into bite-sized pieces.
While the eggs are cooling, prepare the vegetables: Wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes and slice the cucumber. Finely dice the red onion.
Cook the plant-based chicken strips according to package instructions until golden brown. Set aside to cool slightly, then chop into bite-sized pieces.
In a large mixing bowl, combine the chopped eggs, plant-based chicken strips, romaine lettuce, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth. Adjust seasoning to taste.
Pour the dressing over the salad ingredients in the large mixing bowl and toss gently to combine.
Chop the fresh parsley and sprinkle it over the salad as a garnish before serving.
Serve immediately or chill in the refrigerator for up to 2 hours before serving to enhance the flavors.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 17.2 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 513 mg | 39% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2789 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
